Wednesday, March 28, 2012

Glazed Donut Hole Muffins

I think I've mentioned this before, but I have a major thing for donut holes, especially lightly spiced and glazed ones. These were so fun to make and even more fun to eat. They are baked, so you don't have to feel guilty about eating them, and the only special equipment you need is a mini muffin pan. The baked pumpkin spice donut holes were such a huge hit with my family, and I've been dying to make other varieties ever since. I was so excited when I came across this recipe for glazed donut hole muffins. If you love the cake-like donuts you find in bakeries, then you will love these. 

Glazed Donut Hole Muffins
Servings: ~ 40 mini muffins

2 2/3 cups all-purpose flour
1 1/2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. ground nutmeg
1 tsp. ground cinnamon
3/4 tsp. salt
1/4 cup unsalted butter, at room temperature
1/4 cup vegetable or canola oil
1/2 cup granulated sugar
1/3 cup packed light brown sugar
2 large eggs, at room temperature
1 tsp. vanilla extract
1 cup milk

6 tbsp. unsalted butter, melted
2 cups confectioners' sugar, sifted
1 1/2 tsp. vanilla extract
4 tbsp. hot water

Preheat the oven to 425°. Grease mini muffin pans with butter. In a large bowl, whisk the flour, baking powder, baking soda, nutmeg, cinnamon, and salt together. Set aside.

In the bowl of an electric mixer fitted with a paddle attachment, cream the butter, oil, and sugars together. Beat in the eggs, one at a time, mixing well after each addition. Mix in the vanilla. Scrape down the sides of the bowl with a spatula. With the mixer on low, mix in the dry ingredients in three additions, alternating with two additions of the milk, just until combined.

Spoon the batter evenly into the prepared pans, filling almost to the top. Bake for 6-10 minutes, or until a toothpick inserted into the center comes out clean. Transfer the muffins to a baking rack to cool slightly. 

To prepare the glaze, whisk the butter, confectioners' sugar, vanilla, and water together until smooth. Dip each muffin into the glaze, turning to coat. Remove with a fork, allowing the excess glaze to drip away. Place on the baking rack and allow the glaze to harden. (Note: If you like your muffins extra sweet, then go for a second dip in the glaze after the first glaze layer has hardened.)

Source: adapted from My Baking Addiction, originally from King Arthur Flour

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